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Smoky Beetroot and Cumin Hummus

This is a lovely alternative to the traditional hummus we all know and love. With it's vivid colour and comforting cumin and smoky flavour, this will be a hit with everyone. We suggest serving with some salty fresh feta and crunchy water biscuits, perfect for sharing with friends.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.

Ingredients

  • 400g tin chickpeas, drained.
  • Juice from 1 small lemon.
  • 4 tablespoons of dark tahini.
  • 100g cooked beetroot.
  • 1 teaspoon of Fussels Garlic Rapeseed Oil.
  • 60ml boiling water.
  • 1 teaspoon of ground cumin.
  • Salt to taste.
  • 40-70ml Fussels Smoked Rapeseed Oil
  • Topping

  • Pine nuts, diced beetroot, radishes, dill or whatever you fancy.
  • To Serve

  • Fresh feta cheese, crumbled.
  • Water biscuits or crusty bread.

Method

In a blender, add all the main ingredients apart from the smoked oil and process.

Now drizzle in enough smoked oil until the mixture is blended smooth in texture.

Spoon into a bowl, add the toppings and drizzle with a little more smoked oil.

Serve with crumbled feta cheese and water biscuits or crusty bread.

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